Hello

[Gunnar]

So, I just joined up, hello all. Not sure how active I will be here, but thought joining up was worth the effort (lol, as in almost none) and you have already helped me decide to not spend great amounts of money by going to Kitchen Academy or the Culinary Arts Institute. I have been a cooking professional for about 5 years now, my last job as line cook and supposed daytime kitchen supervisor just ended on monday. I still need some basic fundamentals when it comes to be an experienced cook, my weaknesses being breakfast and sauces. So i will be around reading and maybe even posting an opinion once in a while, Lord knows i have them. Until Later, Ciao

[Mezzaluna]

Welcome to Chef Talk, Gunnar. As you browse around the site, you'd better be careful: you can get hooked! There's so much to read, learn and enjoy here. You might want to have a look at the Jobs forum, too.

This is a great place to interact with other professionals, bounce ideas around, pick up some new ideas and share your own with us. Have a look around (the search tool can help you zero in on specific topics) and participate in the discussionss.

We hope you'll find reasons to visit often!
Regards,
Mezzaluna